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Cup O’ Gazpacho


Enjoying the heat in Cabo San Lucas…We brought a picnic on the boat – Gazpacho from a local cafe!

This week is going to be hot hot hot!   Summer brings some of the best local produce available! There is nothing like eating crisp raw vegetables from the garden.  Yesterday while visiting my Mom, she picked pea pods right out of her backyard organic mini farm – they might have been the best vegetable I’ve ever eaten raw.  I couldn’t stop eating them – so cool, sweet and refreshing – wish I took a picture to share with you!

Beautiful Summer Tomatoes!

One of the eating principles I try to follow every day is to eat something raw for breakfast, lunch and dinner, even if I am eating something cooked as well. For breakfast, I almost always have a fresh raw vegetable juice and/or raw fruit. At lunch I’ll munch on collard wraps, veggie sticks or other salad greens. At dinner I try to make red pepper slices or celery stalks my appetizer while I cook or make a salad to go along with whatever we are eating. Eating something raw really helps to get your digestive enzymes working and will help you feel full faster preventing you from overeating. Not to mention, raw vegetables are the most nutritious foods you can put in your body. Period.

The most important reason I eat raw vegetables is because I want to keep my body in an alkaline state. When your body is in an alkaline state your chances of developing disease is significantly lower than a body in an acidic state. This is because your body is made of up of billions of cells that are naturally alkaline according to it’s ph balance. When you consume more acidic foods vs. alkaline foods this upsets the balance and leads to all sorts of trouble for your body and it’s metabolism.

Here’s a great chart that lists out the foods that are alkaline vs. acidic.

Alkaline vs. Acid Food Chart

Wonder why we have an increasing rate of cancers, heart disease, diabetes, and other autoimmune disorders in America? If you look at the chart, you’ll see the typical American diet consists of mainly acidic foods – lots of meat, dairy, alcohol and processed foods.

Gorgeous Gazpacho

This gazpacho is super alkalizing and has so many fresh raw vegetables and herbs, your body will be singing with energy after just one bite!

Try this recipe and you’ll see you don’t need the traditional bread or crème at all – this is as good as it gets y’all!

Food Babe's Cup O' Gazpacho

Prep Time:
15 mins
Cook Time:
0 mins
Total Time:
15 mins

Serves:  8


  • 5 cups fresh tomatoes, diced
  • ⅓ cup fresh lime juice
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon garlic clove, minced
  • 1 tablespoon fresh chives, diced
  • 1 tablespoon fresh basil, chopped
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
  • 1 large seedless cucumber, diced
  • 1 green bell pepper, diced
  • ¼ cup red onion, diced


  1. Place 1 cup of diced tomatoes, lime juice, jalapeno, garlic, herbs, spices and salt in food processor or high speed blender to make the base of the soup – puree until smooth.
  2. Add the rest of the diced tomatoes, cucumbers, bell peppers, and red onion to base and stir well to combine.
  3. Refrigerate for a few hours to allow time for the vegetables to absorb all the flavors.
  4. Serve with diced avocado and celery sticks on top (optional).


  • Please note all ingredients are organic


Food Processor makes this so easy!
Chop your veggies in the same size dice to make the gazpacho uniform
Cucumber is super slimming for summer – easing any water retention you might be carrying from the heat and humidity!
Preparing the gazpacho for an appetizer to enjoy with friends on the porch…
You eat with your eyes! Make your gazpacho stand out by placing it in clear glasses, adding celery stems and diced avocado for garnish
Cup O’ Gazpacho Cheers!

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27 responses to “Cup O’ Gazpacho

  1. You are so very creative! this sounds perfect even on a rainy day here in the northwest. Thank you Vani!

  2. i am going to make this today….love your recipes and pics.
    is st. barts your dream vacation spot? it’s mine!

  3. I just started my first organic garden and I planted all of the ingredients! Can’t wait to make this once I can harvest! 🙂

  4. Thank you for reminding me what more I can do with my home grown tomatoes. Looks Delicious! Love Food Babe recipes!

  5. I just put your recipe in the fridge to chill. I think it looks amazing. My kids think it looks like salsa, and one said it’s too chunky. We’ll have to wait until later to find out the truth. I already know I am going to LOVE it! Thanks 🙂

  6. Just made the gazpacho. It was so chunky I had to blend about 2 of the tomatoes to have enough juice. I love the flavor combinations so I did not want to add extra tomatoes. Advice ?

  7. Loved it! So refreshing during the summer.
    I was wondering if you have any suggestion regarding a brand in the market or/and a recipie for a healthy pasta sauce.
    Thanks for your amazing blog. It is truly inspiring.

  8. Your body’s pH is very tightly regulated and maintained at a pH of 7.37-7.43 – if you become either more acidic or more basic (alkaline) than that, your lungs and kidneys will work very hard to compensate and return to a pH ~7.4 where every system in your body functions best. If it’s unable to do so because of certain medical conditions, you will become very sick. Changing your diet has very little, if any, effect on your blood pH.

    1. A doctor told me the same thing once….then why do many think by eating alkaline foods they can control the PH?

  9. Just printed this up and can’t wait to make it…thank you Vani 🙂
    Already rated it a 5 star knowing it will be fabulous

  10. Gourmet cooking is a hobby of mine and I love this recipe! I creamed some of the avocado and left some chunky (drizzled w/some lime juice.) Now where can I get some of those very playful looking cups to put it in? 😉

  11. I just made this and I can’t wait to try it in a few hours. One question though. I followed the directions exactly but my gazpacho isn’t red like the pictures. It’s more of a muddy green color. As that supposed to happen?

  12. Hi! Just made this and so excited to try it later. I forgot to add the balsamic vinegar. Should I add it now or should it only be in food processor with other ingredients?

  13. Was looking for a lunch to serve my niece and her 5 kiddos for a pool party on Monday. Was having a dilemma because they are vegan…this is perfect and I have all the ingredients…no shopping!! Thank you for always sharing.
    By the way, I have made a believer out of my husband as far as going organic now he follows you. I showed him your articles about beer and how he wants to brew his own…LOL I think that’s just an excuse to have more beer~

  14. I am looking for the recent long list and suggestions you recently posted on how to save money when buying organic if you are on a budget. I can’t find it and wanted to print it out. You mentioned coupons, sources for buying, suggestions for storing, etc. Can you please email me the link? Thanks much!

  15. I’m shocked that you would post a link to a site that doesn’t advocate all the good food – acidic or not! Meats, eggs, raw milk, cheese – all are extremely good for you. Just because a site advocates this doesn’t make it so. Have you read/studied the work of Weston A. Price? Maybe you’re a vegetarian and I just don’t know that. All these veggies are good but you need the products from animals – WAP NEVER found a “sustaining” population that didn’t eat meat/meat products. Just my two-cents worth!

  16. Just finished making this, and it is cooling in the fridge. Turned out just like the pictures in the post, and the taste I had when it finished was fantastic. I can’t wait to eat a full portion!

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